I am not from MI; however, my husband is and he loves pasties so I thought it would be nice to have and old favorite. We both agreed that these where really good. I did make a few changes to include omitting the MSG and adding 1 tbsp of worcestershire instead. I also used 1 lb of beef (97% lean) and 1.25 lb. of pork. I didn't have the beef bouillon so I substituted with 1/4 cup of chicken broth and used 3 cups of potatoes and 3 cups of turnips diced (only because I didn't have rutabaga). The last change was putting only 1 cup of filling in each pastie. I ended up with 12 pasties half of which I froze. They were great not to dry and not greasy. Oh and for a golden color I coated the top of each pastie with egg white wash. Next time I will devide the dough into 12 equal portions, form balls, and roll out until about 1/4 in thick.

These were awesome! They had a wonderful flavor and I did not find mine dry;however, I used 85/15 ground chuck and no pork. I also used white pepper instead of black and threw in the worsterchire sauce as someone else advised.The only thing I would recommend is to double the amount of dough for the crust. I ran short for the amount of filling I had. Otherwise I am very happy with how they turned out! Great recipe!

We're from the lower peninsula of Michigan and we always look forward to our trips to the UP where we always have pasties. On our last trip, due to certain circumstances, we did not get any pasties. Therefore, we set out to make our own UP pasties. This recipe was perfect. I doubled up on the rutabaga and added a little Worcestershire sauce. There is a lot of cutting an dicing to do, but it is worth the effort. These really are as good as we have had in the UP - - if not better. Now we will be having pasties on a regular basis.

We loved these, it hit the spot for my hubby who is a meat and potato kind of guy. Plus my picky son loved it! It definitely reminded me of the pasties I used to eat as a kid visiting the U.P. I did not use MSG, gives us headaches too, but instead added Worcestershire sauce which gave it a great flavor. I used southern cube cut hash browns which worked out perfectly and saved lots of time. Instead of rutabaga, since I had a hard time finding it, I used parsnips which added a very mild sweetness and great flavor. Also I decided not to put the ground pork in and just used 1 1/2 lbs of ground beef and added extra veggies to make up for it and it was still excellent.

We thought these were good for something different. The dough turned out good and that's always a good thing and instead of slicing the potatoes, I cubed them as I did with all the veggies about the same size so they would all cook at the same time. Did not have or use the MSG. I was leary about not browning the meat first but had faith and it worked out fine. I did have too much filling for the dough ratio so I made a few small pasties then made one big one in a baking pan by putting down a layer of dough on the bottom, filling with the filling and topping with dough. I brushed all with cream. While I was not expecting them to be super savory as the reviews kept saying they were pretty good. My husband enjoyed his very much and took some to work the next day. When I heated some up for lunch the next day, I wasn't impressed, I thought they lacked a lot on day two. A nice different touch though for a change up in the weeknight menu!

Good basic recipe, though the filling could use a bit more spice. Will try another reviewer's idea of adding Worcestershire sauce. Vegetables came out well done, not too soft and not too crunchy. I like to mix creamy horseradish with ketchup and eat it with the pasty!

Cube veges, use more rutabega

These are awesome!! My husband went to Michigan Tech in Houghton MI (UP), and he said "they are as good as Verna's" Verna was his fraternity's cook and would occasionally make pasties. Obviously the people posting reviews lower than a 5 and complaining that they are "bland" have never had a pasty and don't know how they are supposed to taste! These are not for dieters, and you will wreck them if you try to cut out the fat! Run an extra mile or 2 and make them the way you are supposed to! My husband and I agree that they need more than 1/2 c of rutabaga and fewer potatoes. I did not use the MSG, and they were still awesome. MSG is not needed. My husband says that Verna probably didn't even know what MSG was, and she knew how to cook pasties! You won't be disappointed with this recipe if you are looking for a true pasty recipe.

After seeing the rating and reading previous reviews, I was expecting something better tasting. We found them to be pretty bland and dry.Admittedly, I didn't use the MSG as it is a migraine trigger for several of us, but still I expected more from this recipe. This recipe is a good starting point, but I feel it would be greatly improved by seasoning the filling mixture and maybe adding something to make it not so dry. I will try it again, but with those changes.

HI TO ALL THE YOOPERS POSTING REVIEWS! :) I, too, grew up in the U.P. eating Pasties (YUM!). I've had a recipe almost exactly like this one for years. With mine, I omit the MSG. Boy! I love Pasties!

These are very tasty. Instead of MSG I used a couple shakes of Worcestershire sauce; plenty of savory flavor! Never made them before and had filling and a little dough left so I made a pastie pie in an 8" dish (just the top crust). Perfect for the chilly weather.

Awesome! I'd forgotten how much I love rutebega. Dad's happy that he doesn't have to overnight them to me anymore from Iron Mountain. :)

I am a Yooper and was pleased with this recipe for pasties. I left out the MSG and probably should have added more salt, they were a bit bland. I used the leanest pork and beef I could find. I had a lot of crust left as well, probably would make the crust thicker next time, or the pasties larger. We eat them with ketchup.I made the dough in my food processor.

good but way too many potatoes

Excellent! As a native Michigander and lover of pasties I'm telling you this is the real deal!

On a quest for the perfect pasty recipe, I found this one. I must say, better than grandma's! These were fabulous! I like to boil the ground beef and pork a bit to remove extra fat. Other than that, I followed to a T and these turned out flaky and delicious.As others have advised, these freeze beautifully. Thanks for sharing.

I converted this recipe to a vegetarian one. I omitted the meat, reduced 1 cup of veg. broth to 1/2 cup (by the way I really like the wofgang puck because it has no tomato anything nor msg). I followed the ingredient list for the vegetables. Yes, I was left with way too much filling but I'll just save it and make a smaller batch of dough in a few days. Yes it lacked a little flavor and I guess that the beef broth and ground gave it that special flavor. However as bland as it was it was still very enjoyable to eat. Next time I'll add some herbs and maybe something that makes it creamier. Whatever; if you go vegetarian it'll need a little flavoring but it was very good with the ketchup dunking. It will definitely become a home classic that will probably have several permutations.